New Year’s Tea Part III: Ginger Cake with Lemon Glaze

New Year’s Tea Part III: Ginger Cake with Lemon Glaze

This ginger cake is one of my go to recipes because it’s very easy and extremely delicious. It’s exactly what I think of when I think of ‘gingerbread’ which always seemed like such a warm, comforting food when I read about it in children’s books. Actually, I can’t remember what book gave me that idea, but it stuck with me: gingerbread should be moist, spiced and extremely gingery, ideally eaten by a roaring fire in the dead of winter with some heavy yellow cream recently come from the local cow.

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New Year’s Day Tea Part II: Classic English Currant Scones

New Year’s Day Tea Part II: Classic English Currant Scones

Scones are both extremely easy to make and annoyingly difficult to make perfectly. That might also be because I have some sort of vague idea of what a scone is supposed to taste like that isn’t always so easy to pin down. I can’t really decide what the ‘right’ flavor should be– just that I’ll know it when I taste it.

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New Year’s Tea Part I: Champagne Jelly with Fresh Raspberries

New Year’s Tea Part I: Champagne Jelly with Fresh Raspberries

I’m not really sure whether Champagne Jelly is a dessert or a drink, but it is the perfect thing to serve at New Year’s Day Tea: a bit of a light dessert, a bit of hair of the dog. It’s also incredibly easy and beautiful, which makes it especially good for any type of party. Use ros√© champagne/prosecco for color: you will not regret it.

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Black Sesame Marmalade Financiers

Black Sesame Marmalade Financiers

I had been wanting to make some special financiers ever since I received this fantastic silicone mold as a gift and I had had this recipe from The Bojon Gourmet saved for a while, so I just decided to make these black sesame marmalade financiers on a whim. They are definitely a bit of an unusual flavor, but they are sharp and satisfying, exactly what you want with a spot of tea.

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